- 200g white basmati rice
- 1 red pepper
- 1 carrot
- 1 garlic clove
- 1 chilli
- 250g chicken breast mini fillets
- 1 tbsp Thai green curry paste
- 200ml coconut milk
- ½ green cabbage
- A handful of basil, leaves only
- 1 tbsp coconut, sunflower
- or olive oil
- 400ml boiling water
- Sea salt
Tip the rice into a bowl. Cover with cold water. Whisk for 1-2 mins (you can use a fork) till the water goes cloudy. Drain, rinse under cold water and tip back into the bowl. Cover with cold water and set aside.
Halve the pepper. Scoop out the seeds and white bits. Roughly chop it. Trim and peel the carrot. Slice into chunks around 1 cm wide. Peel and grate or crush the garlic. Finely slice the chilli, flicking out the seeds and white bits for less heat.
Chop the chicken into bite-size chunks. Warm a deep frying pan or wok for 2 mins. Add 1 tbsp coconut, sunflower or olive oil and the chicken breast. Fry for 5-8 mins, turning once or twice, till the chicken is golden all over.
Add the Thai green curry paste to the pan. Stir and fry for 1 min, then add the pepper, carrot, garlic and chilli.
Pour in the coconut milk. Put a lid on the pan. Cover and simmer for 15 mins to just cook the veg and chicken through. If it gets too dry, turn the heat down and add a splash of water.
While the curry cooks, drain the rice. Tip it into a pan. Add 400ml boiling water and a pinch of salt. Cover and bring to the boil. Turn the heat right down. Gently simmer for 8 mins till the water is absorbed. Take off the heat and set aside the pan, lid on, to finish cooking the rice.
Finely slice half the cabbage (see our tip below), discarding any really large chunks of core.
Add the cabbage and half the basil to the curry. Simmer, without the lid, for 5 mins to finish cooking the veg and chicken. Taste and add a pinch of salt if needed. Divide the rice between 2 bowls. Top with the curry and remaining basil.